Tandoori Chicken Naan Bread With Yogurt Sauce

Tandoori Chicken Naan Bread With Yogurt Sauce

David and I love to experience new foods from different cultures. It’s like taking your senses on a culinary adventure. Our first experience with Tandoori cooking came from a restaurant in Fredericksburg, Virginia called “Chipotle Kabob”. The name alone was enough to peak our curiosity. They had all types of wonderfully seasoned meats, beans, rice, and homemade naan bread that was out of this world! Somehow, we needed to figure out that Tandoori adventure at home with this Tandoori Chicken.

Unfortunately, it has since closed and we do not get to experience any more of those wonderful dishes. I guess you could say it was a one-hit wonder meal because it only worked out for us to eat there that one time. I can’t seem to get that wonderful tandoori lamb kabob I had from there off of my mind. I wanted to learn more about tandoori what is it?

I actually thought that tandoori referred to a region in India with multiple cultural influences on the food. Little did I know, that is not what tandoori cooking is at all. A lot of people think that tandoori refers to a recipe, but in all actuality, it is a method of cooking. Tandoori is a traditional Indian style of cooking based on the use of a tandoor. A tandoor is a clay oven, almost like a large clay pit. It is large enough to hold a small fire created by slow burning wood charcoal. The heat is controlled by the amount of oxygen allowed inside. The heat of the fire is reflected by the ceramic walls of the tandoor that is so intense it can reach 600 degrees F! A tandoor can be used to prepare bread, such as naan, marinated meats, and vegetables. Meats are lowered into the oven on long metal skewers and cooked in the extremely smoking hot pit.

Tandoori Chicken Naan Bread With Yogurt Sauce | TheMountainKitchen.com
Naan Bread

Yogurt is the base for almost all marinades for tandoori dishes, flavored with traditional spices such as ginger, garlic, coriander, cayenne pepper, garam masala, and turmeric. I have been wanting to include more turmeric in our diet, with its health benefits, it’s not surprising that people are calling turmeric this year’s super food.

The thick yogurt is very mild and usually doesn’t have any taste. It adheres to the meat penetrating the herbs and spices by holding them in place during cooking.

Wanting to explore and revisit this cuisine, David and I tried our hand at modernizing this traditional Indian cuisine, with marinated chicken using David’s Weber charcoal grill. We also opted out on using skewers.

This tandoori chicken consist of moist tender chicken breast strips marinated in a yogurt lime mixture using warm bold spices, grilled and drizzled with a tangy yogurt sauce wrapped in warm fluffy naan bread with fresh vegetables.

Here’s how we made the Tandoori Chicken Naan Bread With Yogurt Sauce:

Tandoori Chicken Naan Bread With Yogurt Sauce | TheMountainKitchen.com

In a small bowl, whisk together the marinade ingredients together.  Add the chicken to a zip-top bag. Pour in the marinade mixture and massage the chicken until coated well. Place the chicken in the refrigerator. Marinate at least 1 hour or overnight.

Prepare the yogurt sauce:
Whisk all of the ingredients in small bowl; season with salt and pepper, to taste. Place the sauce in the refrigerator until needed.

Tandoori Chicken Naan Bread With Yogurt Sauce | TheMountainKitchen.com

When firing up the grill, remember tandoori is cooked at very high temperatures, but your barbecue grill will suffice. Start with a high temperature and keep it up during the cooking only lifting the lid to place the meat on the grill and turn it over.

Tandoori Chicken Naan Bread With Yogurt Sauce | TheMountainKitchen.com

Preheat the grill and set up for both direct and indirect grilling, by placing coals to one side of the grill. When the coals are ready, brush the rack with oil to prevent the chicken from sticking. Place the chicken thighs directly over coals for about 3 to 4 minutes each side until seared, then move to the other side of the grill. Turn chicken, as needed to keep from burning and to get grill marks until chicken is cooked through and tender, until done (about 20 to 30 minutes total). Add squeezes of fresh lime juice between turns. When the chicken is done, remove from the grill and allow it to rest.

Tandoori Chicken Naan Bread With Yogurt Sauce | TheMountainKitchen.com

While the grill is still hot, place the Naan bread on the grate directly over the coals for about 1 to 2 minutes on each side.

Tandoori Chicken Naan Bread With Yogurt Sauce | TheMountainKitchen.com

Top the Naan bread with 3 to 4 chicken tenders, sliced cucumbers, red onion, tomato, chopped cilantro and a squeeze of fresh lime juice. Top with the yogurt sauce and enjoy!

Tandoori Chicken Naan Bread With Yogurt Sauce | TheMountainKitchen.com

The bold spices of the chicken and zesty yogurt sauce wrapped in warm fluffy naan bread was like instant comfort food. I just wish we would have had more time to marinate the chicken. Next time we will plan on it!

Tandoori Chicken Naan Bread With Yogurt Sauce | TheMountainKitchen.com

I hope you will try this Tandoori Chicken Naan Bread With Yogurt Sauce and send your taste buds on an Indian exploration. Once you do, there’s no turning back!

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Tandoori Chicken Naan Bread With Yogurt Sauce

Moist tender tandoori chicken marinated in a yogurt lime sauce with warm bold spices, grilled and drizzled with a tangy yogurt sauce, wrapped in naan bread.
Course Main Course
Cuisine Indian
Keyword chicken, naan bread, tandoori, yogurt sauce
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4
Calories 285kcal
Author Debbie Spivey

Ingredients

  • 1 pound chicken breast tenders
  • Yogurt Sauce (recipe to follow)
  • Naan Bread
  • cucumber sliced
  • tomato sliced
  • red onion sliced
  • romaine lettuce chopped

Marinade

  • ½ cup fat-free plain Greek yogurt
  • ½ teaspoon fresh ginger finely grated
  • 2 cloves garlic minced
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • a pinch ground cayenne pepper
  • sea salt fresh cracked black pepper to taste
  • 1 lime zested + 1 tablespoon lime juice
  • 2 teaspoons granulated sugar
  • 2 tablespoons fresh cilantro + more for garnish rough chopped

Yogurt Sauce

  • 6 ounces fat-free plain Greek yogurt
  • 1 tablespoon fresh mint chopped
  • 2 teaspoons cumin
  • 1 tablespoon fresh lemon juice
  • Kosher salt and fresh cracked black pepper to taste

Instructions

  • In a small bowl, whisk together the marinade ingredients together. Add the chicken to a zip-top bag. Pour in the marinade mixture and massage the chicken until coated well. Place the chicken in the refrigerator. Marinate at least 1 hour or overnight.

Prepare the yogurt sauce

  • Whisk all of the ingredients in small bowl; season with salt and pepper, to taste. Place the sauce in the refrigerator until needed.
  • When firing up the grill, remember tandoori is cooked at very high temperatures, but your barbecue grill will suffice. Start with a high temperature and keep it up during the cooking only lifting the lid to place the meat on the grill and turn it over.
  • Preheat the grill and set up for both direct and indirect grilling, by placing coals to one side of the grill. When the coals are ready, brush the rack with oil to prevent the chicken from sticking. Place the chicken thighs directly over coals for about 3 to 4 minutes each side until seared, then move to the other side of the grill. Turn chicken, as needed to keep from burning and to get grill marks until chicken is cooked through and tender, until done (about 20 to 30 minutes total). Add squeezes of fresh lime juice between turns. When the chicken is done, remove from the grill and allow it to rest.
  • While the grill is still hot, place the Naan bread on the grate directly over the coals for about 1 to 2 minutes on each side.
  • Top the Naan bread with 3 to 4 chicken tenders, sliced cucumbers, red onion, tomato, chopped cilantro and a squeeze of fresh lime juice. Top with the yogurt sauce and enjoy!

Notes

Marinade adapted from Tandoori Chicken Kabobs | Day~to~day~Mom
Yogurt Sauce adapted from BakedBree.com

Nutrition

Calories: 285kcal | Carbohydrates: 23g | Protein: 31g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 77mg | Sodium: 367mg | Potassium: 589mg | Fiber: 1g | Sugar: 6g | Vitamin A: 48.8% | Vitamin C: 13.4% | Calcium: 10.6% | Iron: 11.1%
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